Stuffed turkey recipe

Whilst turkey is traditionally American. I have always been fascinated with this chicken-like meat and thought I would give it a try for Sunday lunch. Given how big it is. Turkey is the ideal meal to make when you are having lots of family members over on a Sunday. Alternatively, you can make this recipe for friends and take left overs to school or work for lunch.

Stuffed Turkey

  • Ingredients
    1 large boiled full turkey, 2kg to 5kg. Defrosted
    • 125 ml butter
    • Salt and pepper
    • 4 gloves garlic. Crushed
    • 2 cups chicken stock
    • 1 half lemon
    • 125 ml spice herbs ( own assorted choice)
    • Eggs or cheese
    • Preheat over to 220°C
    • Rinse turkey with cold water and rinse with kitchen paper or a clean kitchen cloth
    • Place lemon, herbs, butter, garlic and season into small saucepan and melt over a low heat
    • Stuff neck flap with your filling choice. Season gravity and stuff with lemon quarters
    • Rub turkey with your choice of eggs or cheese
    • Place turkey in a roasting tray add stock and cover with foil
    • Remove foil after 30 minutes and continue roasting until well brown blended
    • Test if turkey is cooked by inserting a metal fork into the thickest part of the thigh. If it’s clear the bird is well cooked. If there is a pink juicy, return to oven until well cooked.

Let me know what you think of this recipe and what some of your Sunday roast meals are.

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